Cool Meals For Hot Nights
As the city sizzles under record-breaking heat, the last thing anyone feels like doing is firing up the stove. We spoke with some of chefs to create cool variations on dishes that require no cooking, writes Swati Sharma;
Ambali
Ambali, a nutritious fermented porridge, is a powerhouse of probiotics, Vitamin B12, and fiber.
Ingredients
l 2 table spoons rice flour
l 2 table spoons of Ragi flour
l cup butter milk
l 5 grams cumin powder
l 5 grams ginger powder
l Salt to taste
l 10 grams of jaggery
l Chopped fresh coriander leaves
Instructions
Prepare the Rice and Ragi Flour Paste:
l In a small bowl, mix the rice and ragi flour with a little cold water (about 5-6 tablespoons) to make a smooth slurry.
l Make sure there are no lumps in the paste.
Cook the Mixture:
l In a small pan, add the flour paste and cook on low heat, stirring constantly.
l Add 1/4 cup of water to help thin the mixture, and continue stirring to avoid lumps.
l Cook for about 3-5 minutes until the mixture thickens slightly but is still smooth.
Mix with buttermilk:
l Once the flour mixture cools slightly, add the cold buttermilk to it. Stir well.
l If you want a thinner consistency, you can adjust the amount of buttermilk to your liking.
Spices and sweetener:
l Add the cumin powder, ginger powder, salt, to the mixture. Stir well.
l If you like a touch of sweetness, add jaggery and stir until it dissolves.
Garnish:
l Garnish with fresh coriander leaves for added flavor and color.
l Serve: Pour the Ambali into a glass or a bowl and serve chilled. Enjoy this cooling and healthy drink!
Mesclun greens, watermelon and feta cheese salad
Chef Ganesh Gangoni, Novotel Hyderabad Airport
Ingredients
l 50 grams ice berg lettuce,
l 50 grams romaine
l 50 grams Aragula leaves
l 100 grams watermelon, cut into bite-sized cubes
l 25grams feta cheese, crumbled or cubed
l 1 tablespoon olive oil
l 1 teaspoon balsamic vinegar (or lemon juice)
l A pinch of salt
l A pinch of black pepper
Optional: Fresh mint leaves for garnish (adds a nice refreshing touch)
Instructions
PREPRATION
l Wash and dry the mesclun greens. Set aside.
l Cut the watermelon into small cubes (about 1/2-inch pieces).
l Crumble or cube the feta cheese.
l Assemble the Salad:
l In a bowl, add the mesclun greens.
l Top with the watermelon cubes and crumbled feta cheese.
Dressing:
l In a small bowl or jar, mix the olive oil, balsamic vinegar (or lemon juice), salt, and black pepper. Whisk together until well combined.
l Toss the Salad:
l Drizzle the dressing over the salad and toss gently to combine.
Optional Garnish:
l Garnish with fresh mint leaves for added freshness and colour.
l Serve immediately and enjoy your light, refreshing salad!
High Protein Veg Wrap Burrito Kathi
By Kunal Kapur, celebrity chef, author & restauranteur
Chef Kunal Kapur
Ingredients
For Filling:
l Paneer, crushed — 100 gms
l Cucumber, medium — 1 no
l Carrot, medium — 1 no
l Thick hung curd — ¾ cup
l Green chilli, chopped — 1-2 nos
l Roasted cumin, crushed — 1 tsp
l Pepper powder — ¾ tsp
l Black salt — ¾ tsp
l Salt — to taste
l Garlic, chopped — 1 tsp
l Water — a dash
For assembling:
l Avocado, small — 1 no
l Lettuce leaves
l Salt — a pinch
l Pepper powder — a pinch
l Tortilla/Chapati, large — 4 nos
For Salsa
l Corn niblets, boiled —½ cup
l Onion, chopped — ½ cup
l Green chilli, chopped — 2 nos
l Tomato, diced — 1 cup
l Coriander, chopped — handful
l Lemon juice — 4 tbsp
l Salt — to taste
l Pepper powder — a pinch
Steps:
High protein veg wrap
l To prepare the stuffing, crush some paneer in a bowl. Then, add grated cucumber, grated carrots, hung curd, chopped green chilies, roasted cumin powder, black pepper powder, black salt, regular salt, and garlic water. Gently mix all the ingredients together.
l Next, take a tortilla and layer it with shredded lettuce, a pinch of salt, and pepper. Add the stuffing, some sliced avocado, and wrap it up like a burrito. Your high-protein vegetarian wrap is now ready to enjoy.
l For the corn salsa, combine boiled corn, diced onion, diced tomatoes, chopped coriander, lemon juice, salt, and pepper in a bowl. Mix well, and your salsa is ready to serve.
Banana Flower Salad
By Executive Chef, Ashley Paul Nunes, Park Hyatt Hyderabad
A staple in many Southeast Asian cuisines, banana flower has a delicate crunch and a mild,slightly floral taste. This salad is refreshing, texturally complex, and rich in nutrients.
Executive Chef- Ashley Paul Nunes
Ingredients
l 1 medium banana flower
l ½ cup coconut milk
l ½ cup roasted peanuts, crushed
l 1 small red onion, finely sliced
l 1 green chili, finely chopped
l Juice of 1 lime
l 1 tsp palm sugar or honey
l 2 tbsp toasted sesame seeds
l 2 tbsp fresh coriander, chopped
l Salt to taste
Method
l Peel off the outer layers of the banana flower and slice the inner part finely. Soak in water with a little lime juice to prevent discoloration.
l In a mixing bowl, combine the coconut milk, lime juice, palm sugar, and salt. Stir well.
l Drain the banana flower slices and mix them with red onion, chili, peanuts, and sesame seeds.
l Toss everything with the dressing and garnish with fresh coriander.
l Serve chilled as a light salad or alongside grilled seafood.
Tofu & Haricot Bean Salad
This protein-packed salad is light yet satisfying, making it a perfect meal on a hot summer evening.
Ingredients
l 200g firm tofu, cut into cubes
l 1 cup haricot beans (white beans), drained and rinsed
l ½ cup cherry tomatoes, halved
l ½ cucumber, diced
l 1 tbsp extra virgin olive oil
l 1 tbsp lemon juice
l 1 tsp Dijon mustard
l 1 tsp honey
l 1 clove garlic, minced
l Fresh basil leaves for garnish
l Salt and pepper to taste
Method
l In a bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, garlic, salt, and pepper to make a light dressing.
l Gently toss the tofu, haricot beans, cherry tomatoes, and cucumber in the dressing.
l Garnish with fresh basil and serve chilled.